In addition, I measured the density of beef aged to various degrees against that of completely fresh meat. And you want to know the best way to cook these awesome steaks you've produced? Newer Post, Please note, comments must be approved before they are published, FOGO Charcoal, 635 W 18 Street, Hialeah, FL 33010, Subscribe for Recipes, Tips & Tricks and How tos. Charcoal is charcoal, right? Learn more on our Terms of Use page. After aging it for several weeks, I unwrapped the roast and found this: Not the most promising sight, but I dutifully trimmed away the molded areas, trimmed down the roast, and cut steaks from it. On the other hand, here's what you're left with after removing the fat cap on a 109A: The fat cap effectively guards the meat against moisture loss, leaving us with a spinalis muscle that is 100% edible. Salt blog. (See here for more information on the four high-end steaks you should know.) save. Two reasons. The fat cap and bones will completely protect the sides. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Aging meat takes time and space, and time and space cost money. I aged a 107, a 109A, and a 109 Export in an Avanti mini fridge set at 40°F, in which I placed a small desk fan in order to allow air to circulate (I had to cut a small notch in the sealing strip around the door to allow the fan's cord to pass through), simulating a dry-aging room on a small scale. With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness. Use USDA Prime or USDA Choice – Yield Grade 1 or 2 (the highest quality of Choice) only. It's a great idea in theory, but several facts don't support it. To do this, I cut out chunks of meat of identical weights from the centers of ribeyes aged to various degrees, making sure to exclude any large swaths of fat. I mean, don't we want the fat to oxidize? How awesome is that dinner party gonna be where you tell your friends, "Like this beef? When you are being sold "aged" meat, be sure to ask whether it's been dry-aged or wet-aged. This episode is all about cooking and tasting the 75-day dry-aged ribeye steaks. What's the minimum size I'll need to buy for proper aging? How simple is it? Today, I'm going to explain to you exactly how you can dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket.*. Guess what? Step: It’s getting hot. Here's what happens when you try to age a 109 Export: See how much of that poor spinalis muscle has withered away and dried? After grilling it over direct heat for just a few minutes, we set them aside and waited until they reach 50°C. 4. After ordering one more kit (spending a total of $51 on this), I finally got a single bag to seal, only to discover the next day that it in fact was not sealed properly and had leaked: I decided to let it go anyway, pressing out as much air as possible and trying to ensure good contact between the bag and the surface of the meat, as the instructions recommended. The melt-in-your-mouth texture, the flavour profiles, the tenderness, the deep shades of red you see when cooked to perfection – it’s a no-brainer for beef lovers who expect an experience when they cut into their steak. At UMAi Dry you can purchase bags that you put the meat in and then you just dry-age in your fridge! The other drawback to wet-aging: It can't be carried out for as long as dry-aging. Each dry aged rib will serve 2-4 people, depending on appetites. Well-aged meat can cost anywhere from 50 to 100% more than an equivalent piece of fresh meat. When I made the Strip Steaks, I made the mistake of cutting off too much fat. First, a brief rundown on why you might want to age meat. Dissolve kosher salt in water and use it to wipe down the prime rib. One of the side effects of aging is the breakdown of meat protein and connective tissue. You get what you pay for and it turns out Fogo is a bargain for what it delivers. Typically dry-aged meat is found in restaurants and butcher shops, but there’s a company that is allowing more and more people to dry-age meat at home. Or that aged bone-in steaks are not stretching and pulling away from their bones—I mean, surely the bones aren't shrinking as well, are they? I aged it for eight weeks myself"? Second, it saves you money. Prime rib lovers savor the outside "cap" of our roasts. 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